Mrs. Molcie Dobbs

“Molcie Dobbs is a phenomenal woman. As a twenty-two year old (mind you, the age I am now), my grandmother had moved out of her family home and took a man’s job driving a forklift at TCI, the Tennessee Coal, Iron and Railroad Company. She put in an application every afternoon until she got the job, of which she knew nothing about.

There she met my grandfather, fell in love, and started the wonderful family I belong to. Her Hawaiian Banana Nut Bread is just like her—an average old-fashioned favorite, a kind that looks just like every other one on the outside. However, once you slice it open and experience it, you notice that there is something distinctly different and special about it, and her. Grandmama has been making this bread for about as long as I can remember. She uses this recipe to show her talent and her appreciation for numerous people around the community, including the garbage man who would pause his work just to roll her garbage can back to her house for her.

She is known for her Hawaiian Banana Nut Bread around our family and acquaintances; however, I know her for much more than that. Grandmama has taught me more about hard work, true love, and the importance of  independence as a woman than I could have ever asked for. Every time I see banana nut bread, I think of Grandmama and how her special twist makes a very ordinary recipe extraordinary—just like Grandmama makes my very ordinary life that much more extraordinary, just by being in it.” ~Amanda Dobbs, Molcie’s Granddaughter

If a child shoots an arrow that reaches the top of a tall palm tree, then it must be that an elder person carved the arrow for him.

~Nigerian Proverb

]]> http://www.southernplate.com/2013/01/grandmamas-hawaiian-nut-bread.html/feed 40 http://www.southernplate.com/2012/10/shepherds-pie-and-learning-to-bloom.html http://www.southernplate.com/2012/10/shepherds-pie-and-learning-to-bloom.html#comments Wed, 31 Oct 2012 16:13:51 +0000 Christy Jordan http://www.southernplate.com/?p=20981

If you’re on Pinterest of Facebook, I’d truly appreciate it if you could use one of the buttons above. Thank you so much!

I’ve spent the last two weeks perfecting this Sheperd’s Pie. I had a few ideas for it and the first one I tried out, only a fourth of it got eaten. I made some tweaks and tried again the very next night. My son said “Shepherd’s Pie again?” and looked a little leary. Two helpings later he was smiling and telling me how good it was. The dish was practically licked clean with not a crumb left. It had been an overcast day, though, so I wasn’t able to get the photos I needed. Two days later, I made it again. My son came in and said “Oh cool! Shepherd’s Pie!”

That is when I knew I had a winner! I’ll get to the recipe in a minute but first I wanted to share something with you. OH. P.S. I know this is more of a cottage pie since it has ground beef and traditional Shepherd’s Pie has lamb but where I live lamb doesn’t make an appearance too often and we always call this Shepherd’s pie. Just call it whatever cranks your tractor and we’ll both be happy farmers.

I’m excited today, not so much because it’s Halloween and everyone is dressing up tonight. I mean, that’ll be fun and all that. I’m not even so much excited because I’m about to bake my favorite apple pie to take to friend’s house later – although I’ll enjoy that, too.

Come to think of it, there are several reasons to be excited on any given day and that is probably the same for you, too. I actually get excited every time I cook supper – because I really do think of how blessed we are to be able to have food to feed our families. I truly do think that way – every time I cook. I get excited when my kids go to school in the morning, not that I like seeing them go but because I know they’re going to a school where people really do love them and they have an opportunity to learn.

I get excited whenever I get into my car. It’s not some kind of fancy overpriced vehicle, it’s a GMC that I saved up for a year to pay the down payment on. Even though I’ve had it over two years now, every time I get behind the wheel I think “This is my car. I love this car!” I get excited every time I drive anywhere because I have a car and I’m able to drive and I just love the freedom of being able to go where I want when I want for the most part. I get excited when I take a shower in the morning: hot water and shampoo are such luxuries and I’ve seldom had to go without either! I get excited when I go to sleep at night because I look forward to my soft bed with lots of warm covers.

Today, I’m even more excited because my kids have a fall festival this weekend and with fall festivals come cake walks and bake sales, so I get to cook for other people. That gets me really excited! Cooking is my thing, it is how I take care of folks. It is how I love on folks : I cook for them. It doesn’t matter if I have no idea who will be getting it in the end, my satisfaction is still the same: I’m cooking something other people are going to enjoy. I love that.

I’m excited each day when I wake up because I’ve found my passion and I am able to live it no matter where I am or what my circumstances are. That’s the great thing about finding what you are good at, what your purpose is, our gifts fulfill us and in turn make others happy  - and they can be used wherever we are, regardless of circumstance.

Some might say “But I’m stuck in an office, I can’t follow my passion because of my job.” Nonsense. Your job is just the fertile ground you’ve been planted in. You have everything you need to bloom. “But I work in such a stern place, no one there is happy” CONGRATULATIONS! Within those circumstances, think of how easy it will be to shine! (Trust me, I’ll circle back to this after the next paragraph)

You’re good at something. Whether it is teaching, encouraging others, being a positive spark amidst dark clouds, cooking for people, listening to others, leading, inspiring, solving problems,  being innovative: You’re good at something – and rather than wait for the ideal opportunity to show folks you are, look for the opportunities right where you are – because I truly believe we’re where we are for a reason and a purpose.

I used to work in this place where everyone was miserable. It was almost as if it was company policy to come to work grumpy and miserable. I felt as if they piped misery in through the air conditioning vents. Goodness forbid you should show up happy and act nice towards any of your coworkers because that got them even grumpier. It was almost too much to bear.  I used to pray and pray that I would get out of that place, that I’d get another job somewhere else.

Then, one day it occured to me that I hadn’t made the best of my situation yet  - and that was an effort that I owed to myself and my workplace.

Figuring out what to do next was the easy part. You know the neat thing about figuring out what others need around you? What they need to hear, or to see, or to be shown? It’s really easy.  Just think about what you need. What you’d like to hear, what you’d like to be shown. Do you want to hear that someone is proud of you? I can guarantee others want to hear that, too. Do you want to be shown kindness? You’re surrounded by others who want to be shown that as well. Do you need to see someone who has joy in their life? So many others are desperately searching for this, just to prove to themselves that it is possible.

So I needed to be shown kindness, I needed a smile, and I needed encouragement in this misery laden workplace. Please note: this was not a bad job at all. In fact, it was a very good job. There was no real reason for everyone to be miserable other than it was just the corporate culture of the company. I know a lot of y’all are probably in places like that, too. Makes no sense, but it is what it is.

So kindness, a smile, and encouragement. Got it. One evening at home (I still lived with my parents at this time) I typed up an entire sheet of inspirational and encouraging quotes. Then I cut them into tiny little slips of paper (I made a sheet like that for you if you’d like one, just click here to print it). I went out and bought a smiley face stamp and a red ink pad. The next day, I was loaded for bear. Grumpy bears, that is

I went in happy but kept it low key. Goodness forbid I smile at my supervisor or appear happy to be there, you know. But my inteaction with the customers was different. I stopped imitating those around me and smiled my biggest smile as I helped each one in turn. Before they left, I handed them a little slip of paper and stamped their receipt with a smiley face.

After day one, I certainly felt better. The next day, I repeated this. I went on this way for several weeks and then one day I became disheartened as we’re all prone to do. I woke up and decided it was useless, my coworkers were still grumpy and the workplace was still miserable and my efforts hadn’t even made a dent. I didn’t print off my slips of paper that day.

Early in the workday that very same day, I noticed the line was being held up even though there were people available to wait on customers. It was a humbling experience to realize that people were waiting in line so that they could have me wait on them. I waited on the first man who came to my counter. As I handed him his receipt, he started to walk off but then stopped and came back, placing the receipt down in front of me. ‘Hey, where’s my smiley face? ” He then added  ”..and where’s my verse?”

I was stunned for a moment. I wanted to shout “You noticed that!? You actually noticed that I did that!?” I quickly scrambled in my desk drawers to try to find slips of paper leftover from previous days. I pulled out my stamp and handed him a slip and he smiled and thanked me and left. This same scene repeated itself whenever I’d neglect to add in a slip or a smiley stamp that day so I quickly got back into my habit, but this time with a smile that reached a little deeper into my soul than it had before.

I had managed to bloom where I was planted.

The next few weeks were spent with a sense of fulfillment which I never thought I’d be able to find at that place where misery was breathed in and out as company policy. I resigned myself to truly be happy working there, not because the environment was any better, but because I had defined a purpose for myself in being there.

Months later, I ran into the vice president of another company in the same line of work. I’d interviewed with him a few years earlier but they’d only had a part itme position and I’d needed full time. He greeted me with a smile and told me that he was still hoping I’d change my mind and come to work for him. I was confused as all get out and asked him what he meant. Turns out, he’d been telling my dad that he wanted me to come work for him for months, but my dad had never passed on the message because he thought I was happy where I was.

I called the vice president the next day and he offered me a job making almost 50% more than what I was currently being paid. It was closer to home, a happy environment with really kind coworkers, and my desk was located right in front of a window, where sunshine streamed in on my smiley face stamp and little basket of snips of paper with quotes and verses. The first day I was there my dad came in and gave me a peace lily to sit on my desk. It was the perfect addition.

I’d found peace long before this though. We’re not always planted where we want to be, but that is no excuse for not blooming.

I’ve found my passion, something that makes me feel as if I’m contributing, doing something worthwhile for others, and it has made all the difference in the world in my life. You have a passion too, whether you know it or not. You have at least one gift, most likely many more. So make sure you’re not waiting for the perfect situation or timing to start living and thriving. You’re planted in fertile ground right now. All you have to do is bloom.

You’ll need: cooked ground beef, french onion soup, sour cream, dry Italian seasoning, shredded cheddar cheese, leftover mashed potatoes, frozen mixed veggies, and one pack of brown gravy mix.

This brown gravy mix is important so don’t try to substitute canned gravy or actual gravy, because this mix is going to act as a thickener for us and also lend a lot of great flavor to boot!

When it comes to veggies, get the mixed ones with itty bitty cubed carrots Some of them have big sliced carrots and these take ten forevers to cook so we want to avoid those.

Potatoes: Instant potatoes will technically work. I don’t ever use instant potatoes to make actual potatoes. I use them as soup thickeners and crusts in casseroles but that is because my mother always made homemade mashed potatoes so instant potatoes taste off to me. HOWEVER, if you like ‘em, go for it and I’ll stand on the sidelines and cheer you all the way. Your kitchen = your rules, and don’t let anyone else tell you different! Another option for this, if you don’t want to do mashed potatoes, is to get a box of stovetop stuffing mix. Mix that up according to the package directions and just use it as a topping. I’d leave out the cheese but you can certainly include that if you like.

Place veggies in a medium sauce pot and cover with water.

Put over medium high heat. Bring just to a boil.

Remove from heat and drain. Place veggies in a bowl to the side.

In that same pot, because there is no reason to dirty up another one, place french onion soup, gravy mix…

and dry Italian seasoning.

Stir that together well and cook over medium high heat until well blended and heated through, about 5 minutes or so.

Or until you get tired of fooling with it

A lot of things in my kitchen are done on that kind of timescale “Until I get tired of fooling with it…” 

Stir in your veggies and beef and mix that up good.

In a large mixing bowl, place leftover mashed potatoes, cheese, and sour cream.

Stir well to combine.

Spread ground beef/veggie mixture into bottom of an 8×8 baking dish. Top with mashed potatoes.

Sprinkle remaining cheese over.

Bake, uncovered, at 350 for thirty minutes.

“The happiest people don’t worry too much about whether life is fair or not,

they just get on with it.”

~A. Matthews

A few months back I drove down to Savannah, Georgia to spend the day filming with Paula Deen. We had a wonderful time and I found her kitchen to be one of the most comfortable rooms I’ve ever been in. The Episode we filmed airs this Saturday on the Food Network (click here to read times and please RSVP if you plan on watching).

What is Paula Deen like? Well she’s just like you’d think she is. She is gracious, kind, and absolutely beautiful inside and out. This is a warm hearted Southern Mama and Grandmama to the core. She is a generous person, heaping praise and thanks on all of those around her. She made me feel so welcome and we chatted about our grandmothers, life in the old days, and the joys of getting to be a Mama.

Blurry photo of us being silly

Now I want to tell you about her boys. They were both there, they were both as friendly as could be, and they were both so well mannered. I cooked with Bobby on the show and we had a great time. That boy could make a tree stump laugh! But the main thing that impressed me with her boys was that when each of them left, they went around to more than twenty members of the production crew and thanked each one of them by name and gave them each a hug. That speaks volumes to the kind of people they are and how they were raised. I always feel that my behavior is a reflection on my mother and so I do my best each day to be a credit to her. Bobby and Jamie definitely are.

I took my heirloom rolling pin to use in the recipe we prepared of my Mama Reed’s Nilla Wafer Cake and I also brought along some green stamps, tea glasses that used to be peanut butter jars (like my Mama Reed used) and an ad for the peanut butter that had come in them. We enjoyed chatting about them while we were filming.

The funny thing is, you know how Southerners really don’t hear our own accents? Paula said my Alabama accent made her sound like a yankee! ~giggles~ We all know that isn’t true but it was still funny to hear.

So yesterday on my Facebook page I asked if anyone had any specific questions about my filming with Paula and y’all came up with some good ones! Some are a bit more intense and some lighthearted. I’ll do my best to answer them below. I didn’t answer the ones that wanted me to ask Paula a question because I’m afraid I won’t be speaking with her before the show, and I left off some that ended up being duplicates (A lot of us want to know the same thing – but isn’t that always the way with family?).

April – How many sticks of Butter did ya’ll use during the show?

I think three but possibly four. As for my part in it, one.

Charles- Carol and I will be eating at her place in Tunica next week. Any free meals?

~Giggles~ It costs a great deal of money just to be Paula Deen – I can promise you that without a bit of reservation. I ate at her restaurant in Savannah and while I did ask her producer to get me a table there, I happily paid full price for my meal and would have never dreamed of letting her cover it.

Glenda – Will you be on her cooking show?

Yes. This Saturday. Here is the link on Food Network’s site.

I won’t be watching it when it airs though, I have an event at my kid’s school so I’ll let y’all see it first.

Ally- How did she get her courage to overcome Agoraphobia? Was it a strictly “mind over matter” thing? 

We actually talked about that during filming. I’m not sure if it will make it into the show. I haven’t seen the episode and really have no idea what it includes.

Her overcoming that is especially impressive knowing what all she has to go through in public nowadays. I think I’d be hiding in a hole…

Donna- How did it feel to be in the company of someone that has gone through what you are now going through? Did you say “I wanna be just like her?” Is she as wholesome as she seems on tv?

Donna, you hit the nail on the head. I felt like I was with someone who understands so much of what my life is like now, things that I can never speak about because folks wouldn’t understand. The funny thing is that once I was finally with someone who understood it, I didn’t even need to talk about all of the things I’ve encountered on my journey. It was just nice being with someone who has traveled the road.

As far as me wanting to be like her, I have nothing but respect and admiration for Paula, both for the road she’s traveled and for the character and grace she’s maintained through it all. But I’ve never aspired to be like any earthly person other than my mother. As far as being more like my Mama, I’ve still got a long way to go .

Paula Deen doesn’t put on any airs. She is exactly who she presents herself to be.

William – How was your cholesterol – before and after?!

I can’t speak to cholesterol but my heart was definitely in better shape afterwards.

Donna – I saw her on Dr. Oz and was so touched by her desire to quit smoking. I hope her journey is successful. Does she cook anything without butter? Hehe

She cooks a great deal without butter but the moment she stops using it on air there will be moment people shout with outrage that she’s a sell out.

You don’t get to a certain place in public life without learning that you can’t please them all and it’s best to just be true to who you are

Jim – Butter or margarine?

Paula is decidedly and determinedly butter only. She faces as much criticism for that as I do for my butter/margarine shifting. In the end I feel this should be to each their own. Your kitchen – your rules. I wasn’t assigned to judge

Debbie – Has Paula stopped smoking. I also saw her on Dr. Oz and saw the very vunerable side of her that you don’t often see of famous people on tv. I could see her hiding her fear (searching for the right word) with comedy. She had me laughing and then crying for her and her struggle. I can relate as I struggle with food but it just all taste so good! Tell her how much we all love her next time you see her. We love you too!

Debbie, thank you!! I love you right back, I truly do.

I can’t speak to whether or not Paula smokes. I can’t imagine she is able to be who she is, with the great demands placed on her time and having to live under a microscope, without having something she does just for herself though – no matter what that is. If I were ever in her shoes, I’d need a truck delivery of diet dr pepper each day just to get out of bed

Willie – Just tell her that we all love you AND her.

I will do that Willie – and Thank you!!!

Janet -Did you get to meet her sons and husband?

Yes Ma’am! I met both of her sons, cooked with Bobby and spent a good bit of time talking to him, but didn’t get to meet her sweet husband.

Amanda – She seems so nice on tv, I bet she is even nicer in person? my daughter always says look mom our friend is on tv!

She really is a sweet and dear woman.

John- I would love to know what color she uses on her hair…..Beautiful silver……...

Oh isn’t it? I wish I could tell you! I complimented her hair as well. She said “Well honey, I wish I could give it to you but you can only get this color by an ex husband and two grown kids.”

Latosha – Many years ago (1994 or 95) I worked at a place and Paula Deen was a client. We supplied to her. I was her customer service rep.. We had many conversations and she even offered me a job over the phone. I had no desire to move from South GA and didn’t know her. BOY!!! I should have took up the offer! We got along FABULOUS!

She’s such a sweetheart, isn’t she?

Lydia – Ask her to come to Huntsville and have a great big Paula/Christy cookoff and fun-filled day of fans just hanging out…..

I’ll do that! We’d have to cook together though, I don’t do “cookoffs” as I have a strict policy of never competing with my recipes. Competing is saying that you think your recipe or cooking is better than others and I’ve never felt that way. You’re every bit as good a cook as I am, if not better!

Angie - how long before you started breathing normally when you were taping? I would have been hyperventilating from sheer joy!

I was never the least bit nervous. I was nervous the first time I did tv at a little local station in Huntsville a few years back. Once I got that behind me people have just been people ever since and I always feel blessed whenever I get to spend time with folks on both sides of the camera.

Michelle – Are her boys as cute in person as they are on tv?

Nope. They’re cuter.

Malinda – is she as sweet as she seems and funny in person?

She is a gracious and kind person, with generous heart. As for being funny – She’s a HOOT!

Jean – What was one thing you learned from her and what was your favorite part of this whole experience?

I had one question I wanted to ask her. One thing that I felt only she could understand.

All of my life I’ve felt like I was the last puppy in the box. The one nobody picked. Folks just walked by and didn’t notice once the shiny, cuter puppies were gone. That has made the success of my website and book and, well, I guess me, hard to digest and wrap my head around at times.

I wanted to ask Paula “How do you handle being the last puppy in the box all of your life and then all of a sudden being chosen first?”

I didn’t ask her though. Once I was around her I understood. I think we’re both still the last puppy in our minds, and that is what makes us who we are. It was comforting seeing that.

Gwen – Do you think she will ever have a cooking show, “Healthy Cooking with Paula Deen”?

That’s an excellent question and one only Paula could answer, of course. Personally, I kinda feel like I know where it would go. Paula never asked to be the Paula Deen brand that she is today. The public put here there. They took a shining to who she was and what she represented, the fact that she cooked like so many of our grandmothers and then had the nerve to be proud of her cooking heritage to boot, and they put her where she is. Some people in that same public will happily crucify her for being the person they lifted her up for being. If she were to change now, they’d call her a sell out. But the great thing is Paula Deen has the rare character trait of being able to remain true to herself though it all.

Candace-  I have to wonder is she genuinely nice and sweet or put on? I do love Paula (not NEARLY as much as you, Christy..you’re the real thing…a Mama with young’uns and so forth) and have seen her somewhat get the “big head” over the years compared to what she used to be.

Candace you are so sweet. Thank you for such a wonderful compliment My younguns keep me hopping, that’s for sure!  This is a great question and I’m going to expand on it a little bit, beyond what you asked, to address other areas in which some folks might think she has an ego issue.

I didn’t find her to have a big head or ego at all. She’s just a plain old thing in person and doesn’t act as if she thinks she’s any more special than anyone else. She works harder than anyone I’ve ever seen.

As you get bigger, you have to form a natural insulation around yourself for the sake of your family and personal life and I can only imagine she has to have several layers. Sometimes you hear of folks running into her and saying “She didn’t even smile at me!” or the like, and it bothers me because I know on the other side of things, she may have been up half the night flying in, done tv, and radio that day, and then had a book signing where she was smiling and bright for three or four hours with hundreds of people in attendance.  Sometimes, not smiling isn’t the equivalent of a frown. It just means your face would like to take a breath.

Ann  - I’ve been meaning to ask but what were the cookies called that you took to the set then gave me the leftovers at the front desk of the Westin. They were absolutely fabulous.

I took two different kinds of cookies, Ann, and Paula and her boys tried them and liked them both! Dishpan Cookies and M&M Bar Cookies. I’m so glad you liked them and it was great getting to meet you!!!

So there you have it folks, the truth about Paula Deen. She is a hardworking, good hearted person who is also a devoted mother and doting grandmother…But I’m pretty sure that isn’t a startling revelation  

Gratefully,

Christy

Ma-Maw’s Salmon Patties

These salmon patties bring back so many memories to me and are so comforting because my one and only grandmother who I call Ma-maw would make them every time I went to her for advice when I was a teenager. It was quick and easy & she’d take my mind off of what was bothering me. She would always cheer me up to say the least. Sometimes she would make some cornbread along with them in which we would put in a tall glass & pour cold milk all over it. It was scrumptious,especially on a hot summer day!

“You’ve got a lot of choices. If getting out of bed in the morning is a chore and you’re not smiling on a regular basis, try another choice.”

– Steven D. Woodhull

Submitted by Jenny (thank you Jenny!). Submit your quote by clicking here. 

I’m excited to have a guest in our kitchen today on SouthernPlate.com. Please welcome Tricia from Hodge Podge Mom as she shares her grandmother’s recipe for potato chip cookies! I can’t wait to make these – Thank you so much Tricia!

Gratefully,

Christy

I just mix up those crushed chips, some flour, butter, vanilla, and sugar, bake them in the oven and you’ve got cookies!

I hope you’ll get to try these soon!

“Most of the shadows of this life are caused by our standing in our own sunshine.”

-Ralph Waldo Emerson

Submit your quote to our collection or read more by clicking here.

Tricia was born and raised in Marietta, GA. She gave up life in the drive thru lane for the joy-filled road home. She homeschools five children from preschool to middle school. You can find her facing that daily dose of chaos at Hodgepodge. There she writes about practical schooling strategies and shares how she is saving bucks and her sanity with the frugal recipes of her Southern roots. Tricia is also known as Hodgepodgemom. ]]> http://www.southernplate.com/2011/10/potato-chip-cookies.html/feed 53 http://www.southernplate.com/2011/07/spaghetti-and-cheese-from-elizabeth-mckenzie.html http://www.southernplate.com/2011/07/spaghetti-and-cheese-from-elizabeth-mckenzie.html#comments Wed, 27 Jul 2011 15:47:57 +0000 Christy Jordan http://www.southernplate.com/?p=15170

From time to time I send out a call for submissions to email subscribers with details on where and how to submit their family recipes. I have a great collection now but as I share more of those I’ll send out another call in a few months so if you’d like to be a part of the Heritage Recipe collection on SouthernPlate.com, make sure you’re subscribed and be thinking over what you’d like to share!

Gratefully,

Christy

Here is what Elizabeth says about her dear Granny:

So here is my info about Granny… My grandmother was Claire Gibbons St.Clair.  She was a spunky firecracker of a woman who was/is loved by so very very many.  She was a DIE HARD Alabama fan who lived in Tennessee.  She could stand on her head up until her 70′s. After my grandfather passed away she found a loving man who brought her much love and happiness in her later years.  Hank is a retired pilot and veteran. They flew places, went gambling, loved to dance (you name it and they would CUT a rug, people!).  She kept a BOX (not bottle) of wine in the fridge and a bottle of Kahlua on the counter in the kitchen. I can’t put into words how spunky and special she was.

I spent alot of time at Granny’s condo during my childhood. We swam, ate pb&j’s, watched football, played games, and on and on… But the thing us kids loved the most was holidays.  We loved the holidays because you KNEW what was coming… Spaghetti & Cheese!!!! (** on a side note, almost all of the girl grandchildren have Claire in their names, ie me – Elizabeth Claire, Kiffin Claire, Claire Elizabeth…) Granny was a fighter up until she lost her fight with cancer. She loved us all so very much… and I know she sent me to your blog to tell me she loved me again with that Strawberry Candy...

You can find more of Elizabeth’s recipes on her blog, Honey The Water’s On Fire. It’s a fun read!

“Let us be grateful to people who make us happy,

they are the charming gardeners who make our souls blossom.”

– Marcel Proust

Submitted by Jenny. Click here to submit your quote.

Yesterday I made a little video of myself chatting with you about the upcoming episode of Paula Deen, my next book, some big news that will be announced tomorrow, my feature in the current issue of Taste of the South, and more.

Click here to visit that post and watch the video.

]]> http://www.southernplate.com/2011/07/spaghetti-and-cheese-from-elizabeth-mckenzie.html/feed 44 http://www.southernplate.com/2011/07/easy-candied-dill-pickles-from-julie-hutson.html http://www.southernplate.com/2011/07/easy-candied-dill-pickles-from-julie-hutson.html#comments Mon, 11 Jul 2011 14:14:31 +0000 Christy Jordan http://www.southernplate.com/?p=15251 I dearly love getting to hear the stories and memories of your childhood. Knowing how much recipes are a part of our heritage, when you share one of your treasured recipes with me I take it to heart and consider it a great honor to receive such a gift. Today’s recipe is from Julie Hutson, and it is one she shares by way of her dear Grandmother. I know you’ll enjoy the story and recipe as much as I did.

From time to time I send out a call for submissions to email subscribers with details on where and how to submit their family recipes. I have a great collection now but as I share more of those I’ll send out another call in a few months so if you’d like to be a part of the Heritage Recipe collection on SouthernPlate.com, make sure you’re subscribed and be thinking over what you’d like to share!

Gratefully,

Christy

Julie as a baby with her Grandmother

Julie Says:

My Nanny, Janet Thomas Joyce, was my inspiration, my mentor, my prayer warrior and my cheerleader. When she passed away a little over a year ago, she left me a legacy of recipes, family photos and many notes and journals written by her throughout her 85 years. Her bible is dotted on most every page with her thoughts and notes – it is a special item that I will treasure forever.

Do you have one of those recipes that the minute you smell it or taste it, you are suddenly transported back to your childhood? This recipe does it for me! My Nanny kept these in the “Fridgidare” all the time. Once the pickle jar was almost empty, she started a new batch! This pickle is tart, sweet, crunchy, and just plain delish! I love to eat these with salty fried catfish or southern fried chicken. I even chop up the pickle slices to use in place of relish in potato, chicken or tuna salads. It is as much a staple in my kitchen as the mayonnaise and butter is!

Candied Dill Pickles

Ingredients

• One large jar (46 ounces) whole dill pickles (I use Vlasic)
• 3 cups sugar
• ½ cup white vinegar
• heaping tablespoon of pickling spice
• cheesecloth, cut into a 3“ x 3” square

Instructions

1. Drain off pickles into a large bowl, reserving about a half cup of pickle juice (save for later). Slice whole pickles into slices - I prefer thicker slices to thin.
2. Cover pickle slices with sugar and stir. Pour reserved pickle juice and half cup of vinegar over pickles. Stir thoroughly. Allow pickles to sit at room temperature for several hours, stirring occasionally, until sugar is dissolved.
3. Place the heaping tablespoon of pickling spice into the center of the cheesecloth square. Tie up corners, or secure with a piece of string.
4. Drop pickling spice bundle into the pickle jar and return pickles and juices back into the jar as well. Secure lid and place in the refrigerator. Pickles need to “sit” for about four days, turning the jar upside down every so often to mix the juices.
5. After 4-5 days, pickles are ready to enjoy!

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Julie also blogs! To visit her food blog, Southern Cooking Light, click here!

Julie and her Nanny shortly before she passed away.

I found a smile today. Every time I tried to give it away, someone would give it right back to me!

Submitted by Donna. Click here to submit your quote.

Gratefully,

Christy

My maternal grandmother (Granny) was born in Alabama, moved to Kentucky as a young bride, eventually ending up in Southern West Virginia where she raised her 8 children. My paternal grandmother died when I was only 2 so growing Granny was the only grandmother I had. I loved her dearly and loved to be around her. I liked to stay for days on end at her house. Grandpa was a preacher and I liked going to church with him (especially revivals) and liked hanging out with Granny in the kitchen. I liked her story about how chow-chow came to be.

She was born on a farm and always had a garden. No matter which coal town they moved to, Granny always had a little garden patch. At the end of the growing season as the weather began to turn cold, there were leftovers and stragglers on the vines and plants….usually a few green tomatoes, some under-developed peppers, so they all were gathered up and with the addition of some onions and cabbage, used to make Chow-Chow……nothing ever wasted! Some people called it “end of season relish”.

I would help her by crawling under the porch and pulling out the bushel baskets of jars, all dusty and covered with cobwebs. I would squirt them down with the garden hose before bringing them into the kitchen where they would be thoroughly scrubbed before being boiled and set upside down on clean towels to wait for the finished Chow-Chow. How I loved to eat the Chow-Chow with her delicious pinto beans and corn bread (all crunchy around the edges)

When I became an adult I learned that in some areas it is called piccalili. In the Pennsylvania Dutch areas near where I now live, chow chow is made with large “chunks” of vegetables including carrots, celery, and green beans. It’s okay but it’s not what I grew up with.

I still make Chow-Chow for my family and I use Granny’s old 2 gallon crock churn to salt it down overnight. When the Chow-Chow is finished, I use my paternal grandmother’s glass canning funnel to fill the jars. It always gives me a good feeling that I am continuing family traditions. Neither of my daughter’s have shown an  interest in making Chow-Chow but I still have hope for my granddaughters.

Granny’s Chow-Chow

Ingredients

• 12 medium onions (4 cups)
• 1 medium head of cabbage (4 cups)
• 10 green tomatoes (4 cups)
• 12 green bell peppers
• 6 sweet red bell peppers
• ½ cup coarse salt
• 6 cups granulated sugar
• 2 T mustard seed
• 1 T celery seed
• 1 ½ tsp. turmeric
• 4 cups white vinegar
• 2 cups water

Instructions

1. Chop vegetables finely using food processor or grinder. Place chopped vegetables in porcelain or glass container; sprinkle with the salt; cover and let stand overnight.
2. Place vegetables in large colander and rinse very well under cold running water. (divide into smaller batches if necessary)
3. Drain thoroughly and place in large stockpot. Combine remaining ingredients and pour over chopped vegetables. Heat to boiling and then boil 4 minutes. Ladle into clean pint jars which have been sterilized in boiling water. Seal with sterilized lids according to manufacturers instructions. Process in boiling water bath for 10 minutes.
4. Makes approx. 8 pints.

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Everything that is past is either a learning experience to grow on,

a beautiful memory to reflect on, or a motivating factor to act upon.

– Denis Waitley. Submitted by Jenny. Submit your positive or motivational quote by clicking here.

Aunt Agnes’ Mexican Salad

Ingredients

• 1 lb ground beef
• 1 c. shredded cheese
• 1 can pinto beans
• 1 large onion, chopped
• 1 bottle Catalina dressing
• 1 or 2 tomatoes, chopped
• 1 head of lettuce, chopped (or 1 bag salad mix)
• 1 bag Doritos (Nacho cheese flavor), crumbled

Instructions

1. Brown ground beef, stirring constantly. Drain and cool. Mix ground beef with cheese, pintos, onion and dressing. Refrigerate. Before serving, add tomatoes, lettuce and Doritos.

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“Lack of direction, not lack of time, is the problem.

We all have twenty-four hour days.”

— Zig Ziglar

I’m so very honored to have a chance to know each one of you. We’re a family made up of good hearted, hard working, life triumphing, loving people and when we come together on Southern Plate the atmosphere is truly amazing to experience.

Today’s guest kitchens recipe and story are yet another perfect example of that. I’m about to send out another call for submissions to email subscribers so make sure you’re signed up and watch your inbox for details on how to submit your family’s cherished recipe for possible inclusion in Southern Plate Guest Kitchens. I know you’ll enjoy hearing from Pat today and join with me in sending love to both her and her wonderful mother for sharing this delicious recipe with us.

Gratefully,
Christy

My Gorgeous Mom, Betty

Hey Christy!  I’ve been following your blog for a while now and your cookbook release as well.  I’m so excited for you!

The recipe I’m submitting to your Heritage Recipes is from my Mom, Betty Barnes.

Mom is 88 and still quite spry.  She is an excellent cook now, but when she married my Dad in 1942, she couldn’t even boil water. My Dad taught her to cook, bake, and put up canned goods.

I’ve taken over the daily responsibility as her health is beginning to fail.  I graduated from culinary school in 2009 at the age of 47!   The recipe I’d like to share is for “Lemon Poppy Seed Bread” and is one of my best-loved recipes from my Mom.  True, it uses a cake mix, but sometimes you just GOTTA! LOL

~Pat Barnes

Recipe from Betty Barnes, given by her loving daughter, Pat.

Me (Pat Barnes)

To see a complete list of all of the wonderful Guest Kitchens Posts so far, please click here.

I’m a great believer in luck and I find the harder I work, the more I have of it.

-Thomas Jefferson.   Submitted by Amy. Submit your quote by clicking here.

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